We look forward to St. Patrick's Day for a couple of reasons; the nice spring-like weather, the festivities and, probably most of all, the good eating! We stick to the traditional fare, except that I cook it all in the slow cooker so that it will be ready when we get home from work or play. Here's my simple recipe:

Slow Cooker Corned Beef and Cabbage

Ingredients

4-6 pound corned beef brisket with spice packet and juices

10 baby red new potatoes

8 carrots, cut into large pieces

1 onion peeled and cut into wedges

+/- 4 cups water

1 tsp pickling spice

1 bay leaf

1 medium head green cabbage, cut into wedges

Place the carrots, potatoes, and onion into the bottom of your slow cooker. Place corned beef on top of vegetable. Sprinkle the spice packet, pickling spice and bay leaf over brisket. Add water over brisket. Cook the brisket for about 6 hours on high. Add the cabbage on top of brisket and continue to cook on high for 1 ½ hours.

There are new blossoms every time I walk outside this time of year in the Pacific Northwest. These are a few pictures that I took on my morning stroll with Cotton today. I wish you could smell the scents of fresh grass mixed with blossoms and hear the birds singing. Spring is early!

One of many birdhouses greets us as we
start our walk through the rose arbor.

This pretty "Peppermint Camelia" is a large topiary
outside the front door.